30 Minute Meals
Easy Sheet Pan Salmon Tacos
Prep
20 minutes
Cook
18 minutes
Yield
8 tacos
These Salmon Tacos are made on a sheet pan. They're easy, and so flavorful. I've paired them with a purple cabbage slaw and jalapeno mango crema.
These delicious Salmon Tacos are perfect for Taco Tuesday! 🌮 They are not only healthy, but they’re incredibly versatile, easy, and full of flavor. These Salmon Tacos are made on a sheet pan, and I love a good sheet pan dish. Throwing all the ingredients onto the pan is easy and you’ll have a full, hearty meal ready-to-eat in just over 30 minutes. Bonus points for the clean up being even easier!
❤️ Why You’ll Love Salmon Tacos
- Healthy: Salmon is so good for you. It is packed with omega-3’s and is a lean, healthy protein that’s perfect for taco night.
- Versatile: Tacos are versatile. You can top them with any sauces or ingredients you like. They are also great for picky eaters or getting the whole family in the kitchen, building their tacos how they like them.
- Quick: These Salmon Tacos are made on a sheet pan. Clean up is quick, and it’s super easy to whip these up in under 40 minutes.
🍲 Ingredients
Salmon – Salmon is a healthy, lean protein. It is loaded with omega-3s and is so versatile. You can add salmon into salads, eat it on its own, or make them into a tasty appetizer like these Salmon Balls.
Purple Cabbage – Purple cabbage not only adds a pop of color to your tacos but it is rich in antioxidants, anti-inflammatory properties, and good for your heart, digestion, immunity, your bones, and so much more. I’ve made it into a tasty slaw for these Salmon Tacos, but you can eat that slaw as a side dish with any recipe.
Crema – There is something that pairs so well with fish tacos. It’s creamy and loaded with flavor. For this Salmon Taco recipe, I made a jalapeno mango crema. It’s sweet, spicy, and so perfect for these tacos to add a pop of freshness.
👩🍳 How to Make Salmon Tacos
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Make the mango crema: Use a hand blender or small blender to combine pickled jalapeno, sour cream, mango, lime juice, garlic, salt and pepper. Blend until smooth. Taste and adjust seasoning with more salt if desired or more jalapeno for spice. Set aside.
- Make the slaw: Add all of the slaw ingredients to a bowl and toss to combine. Set aside.
- Make the salmon seasoning: In a small bowl combine the olive oil, pressed garlic cloves, maple syrup, dijon mustard, smoked paprika, salt and pepper. Stir to combine and set aside.
- Place the piece of salmon, skin side down, on the parchment paper-lined baking sheet.
- Spread the seasoning mixture on the salmon with a brush (or back of a spoon).
- Bake for 15-18 minutes or until the salmon is done to your desired doneness or measures 145F (it should flake easily with a fork).
- Remove the salmon from the oven and sprinkle with 2 tbsp brown sugar. Use a brulee torch to brulee the brown sugar on the salmon. Alternatively, put the oven to high broil and broil the salmon for 1-2 minutes until the brown sugar is bubbling.
- When the salmon is done, let it sit for 5 minutes. Then, use a fork to flake salmon into pieces and then assemble the tacos. Place some cabbage slaw followed by salmon pieces and a drizzle of mango crema on each taco. Enjoy immediately!
🗒 Tips and Tricks
- Cooking Time: Cook salmon until it flakes easily with a fork. Avoid overcooking, which can result in dry fish.
- Tortillas: I find corn tortillas have the most flavor, but you can use flour tortillas or even hard taco shells for these Salmon Tacos.
- Toppings: Get creative with your taco toppings. Add whatever veggies, herbs or sauces you love.
🗒 Variations
If you like these Salmon Tacos, you should try one of these other taco recipes:
🗒 Best served with
- Chimichurri Sauce (this is a great alternative to the mango jalapeno crema if you don’t like mango)
- How to Make Guacamole
- Grilled Pineapple Salsa
👝 How to Store Leftovers
Tacos are best when assembled as you’re eating them, so if you have leftovers, store the toppings, salmon, and tortillas separately. Reheat and assemble when you’re ready to eat.
🤔 Common Questions
Yes you can. Just let the salmon fillets thaw first.
It’s a matter of preference. Corn tortillas are traditional and have a slightly nutty flavor, while flour tortillas are softer and sweeter. Corn is also a gluten-free option!
So much goes well with fish tacos! You can use fresh cilantro, salsa (verde or red), crema or sour cream, avocado, fresh slaw, and pickled onions are all good options.
Easy Sheet Pan Salmon Tacos
Ingredients
- 8 small soft tacos
For the jalapeno mango crema
- 3 tbsp diced pickled jalapeno
- 1/3 cup diced ripe mango
- 1 cup sour cream
- 1/2 cup fresh cilantro
- 1 lime, juiced
- 1 garlic clove
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
For the cabbage slaw
- 2 1/2 cups thinly sliced purple cabbage
- 1/2 cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1 tbsp extra virgin olive oil
For the salmon
- 550-575 grams (1.2 lbs) large salmon filet
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, pressed
- 1/2 tbsp maple syrup
- 1 tsp dijon mustard
- 1 tsp ground smoked paprika
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 2 tbsp brown sugar
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Make the mango crema: Use a hand blender or small blender to combine pickled jalapeno, sour cream, mango, lime juice, garlic, salt and pepper. Blend until smooth. Taste and adjust seasoning with more salt if desired or more jalapeno for spice. Set aside.
- Make the slaw: Add all of the slaw ingredients to a bowl and toss to combine. Set aside.
- Make the salmon seasoning: In a small bowl combine the olive oil, pressed garlic cloves, maple syrup, dijon mustard, smoked paprika, salt and pepper. Stir to combine and set aside.
- Place the piece of salmon, skin side down on the parchment paper lined baking sheet.
- Spread the seasoning mixture on the salmon with a brush (or back of a spoon).
- Bake for 15-18 minutes or until the salmon is done to your desired doneness or measures 145F (it should flake easily with a fork).
- Remove the salmon from the oven and sprinkle with 2 tbsp brown sugar. Use a brulee torch to brulee the brown sugar on the salmon. Alternatively, put the oven to high broil and broil the salmon for 1-2 minutes until the brown sugar is bubbling.
- When the salmon is done, let sit for 5 minutes. Then, use a fork to flake salmon into pieces and then assemble the tacos. Place some cabbage slaw followed by salmon pieces and a drizzle of mango crema on each taco. Enjoy immediately!
Notes
- If you love these easy sheet pan salmon tacos, try our Sheet Pan Steak Fajitas
- If there are other taco toppings you love, swap them in! If you don’t love the crema, try avocado or top with creamy feta cheese and pickled jalapenos!
